Spruce up your sandwich game with a medley of roasted veggies. For extra vegetables throughout the week, roast a whole sheet pan in Step 1, then add the cooked veggies to salads, sandwiches, and pasta dishes, or serve them as a side dish.

Katie Shields, M.S., RDN
Source: Diabetic Living Magazine, Spring 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes.

  • Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.


Tip: You can roast extra vegetables in Step 1; refrigerate, covered for up to 5 days. To reheat, microwave on High for 30 seconds.

Nutrition Facts

270 calories; protein 11.4g 23% DV; carbohydrates 27g 9% DV; dietary fiber 7.6g 30% DV; sugars 3.2g; fat 14.5g 22% DV; saturated fat 2.1g 10% DV; cholesterolmg; vitamin a iu 3931.9IU 79% DV; vitamin c 84.3mg 140% DV; folate 167.1mcg 42% DV; calcium 121.2mg 12% DV; iron 3.8mg 21% DV; magnesium 113.6mg 41% DV; potassium 655mg 18% DV; sodium 394.3mg 16% DV; added sugar 1g.